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A plate of cooked shrimp

Shrimp Sauté with Garlic Butter

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  • Author: Mike Vrobel
  • Total Time: 16 minutes
  • Yield: 4 servings 1x


Shrimp Sauté with Garlic Butter. Easy peel shrimp, sautéed in garlic butter. A sweet, messy, garlicky main dish that is ready in no time.


  • 1 pound of 21-25 count shrimp, backs split and deveined (aka "Easy Peel" shrimp)
  • 1 teaspoon kosher salt
  • ½ teaspoon fresh ground black pepper
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 3 garlic cloves, smashed
  • ¼ teaspoon red pepper flakes (optional)
  • ½ cup minced parsley (optional)


  1. Season the shrimp: Pat the shrimp dry between two layers of paper towels, then sprinkle with the salt and pepper.
  2. Sauté the garlic: Heat the butter and olive oil in a large frypan over medium heat until the butter melts and stops foaming. Add the garlic cloves and red pepper flakes, and let them sizzle until you smell garlic, about 1 minute.
  3. Cook the shrimp: Add the shrimp to the pan and toss to coat with butter, then arrange the shrimp in a single layer. Cook until the shells are pink and speckled white on the bottom, and the shrimp are pink around the edges, about 3 minutes. Flip the shrimp and cook until the shrimp are pink all the way through - check the split back of one of the the larger shrimp - about 3 more minutes. Toss the shrimp to coat in garlic butter again, pour everything onto a serving platter, and drizzle the last of the butter in the pan over the shrimp. Sprinkle with the minced parsley and serve.
  • Prep Time: 10 minutes
  • Cook Time: 6 minutes
  • Category: Weeknight Dinner
  • Method: Saute
  • Cuisine: American